french onion dip

This came from the current issue of Food Network magazine, which I really, really like so far. Guy Fieri, who I love, shared his favorite game day foods. We tailored it to what I already had in the kitchen. I think it would be better Guy’s way, with shallots and Vidalia onions, so I will post it like that, but I already had yellow onions and we weren’t making a grocery run just for a shallot or two.

2 tbs unsalted butter
2 Vidalia onions, sliced into 1/4 inch thick rings
2 large shallots, sliced into thin rings
3 cloves garlic, minced
1 cup mayo
2 cups sour cream
1 tsp celery salt
1 tsp Worcestershire sauce
salt and pepper

1. In a large saute pan, melt the butter over medium high heat. Add onions and cook for 15-20 minutes, stirring occasionally. Once they are golden brown and caramelized, add the shallots and cook for another 8-10 minutes. When the onions and shallots are finally dark brown in color, add the garlic and saute for about 2 minutes. Remove from heat and let cool 5 minutes.
2. Pour the mixture onto a cutting board and chop into 1/4 pieces. Let cool to room temperature.

3. In the bowl, mix mayo, sour cream, celery salt, Worcestershire sauce, and salt and pepper. Mix in onion mixture. Chill in the fridge for at least one hour, overnight if you have the time.

4. Serve with potato chips. Utz Dark Russets are fantastic.

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